Eating soup on a cool fall night takes me back to Cross Country meets, football games, and marching band. Some of those things I like to remember more than others--I always hated trying to play the flute with gloves on. The excitement was great, though. Hanging with friends and watching or not watching the game...and then heading home for something warm and comforting.
Today I've got a great recipe from David Lebovitz , who, if you know anything about him, is obviously a culinary master. I have loved every recipe I've tried of his. This one is no different. It is one of the easier soups you'll ever make and it is filling and delicious. Here goes:
|Start out with a pound and a quarter of potatoes. I used fingerling (from our awesome farmer's market), but any ole' kind would do.|
|Trip and chop 3-4 leeks. I like to cut mine lengthwise, then chop them into small slices and then clean them all in a colander.|
|Saute the leeks and a couple sprigs of thyme in some olive oil with salt (you will need quite a bit of salt, as there is little else that will season the soup).|
|Add some bay leaves and bring it to a boil. Then let is simma down now!|
|After the soup flavors have combined, puree the mixture in a blender or using an immersion blender. Sprinkle with some black pepper and enjoy! (Perhaps some crusty bread is in order, too?)|
Potato Leek Soup Recipe
adapted from the original by: David Lebovitz
2-3 Tablespoons olive oil or butter
4 leeks, washed and chopped into half moons
salt to taste
1.25 lbs potatoes (I didn't peel mine, but if you are using regular potatoes, I would)
1 tsp. chopped fresh thyme (I'm sure dried would work great, too)
1 tsp. chili powder
6 cups water (or you could use any kind of stock)
2 bay leaves
black pepper to taste.
Begin by chopping your leeks and cooking over medium heat in the (heated) oil for 5-7 minutes or until they are soft and aromatic. Add the chili powder and thyme and stir to release the flava.
Pour the water over the leeks and add the potatoes and bay leaves.
Cover and simmer until the potatoes are fork tender. This took me about 30-40 minutes.
Remove the soup from the heat and puree the mixture until it is smooth and creamy. Remember that if using a blender, only fill the container about half full because the soup will expand and explode all over you if you don't.
Enjoy this soup with some crusty bread or maybe a dollop of sour cream.